Carmen Llerena R

Jessenia Ávila López*

Gabriela Suárez Gómez*

Karla Miranda Ramos*

flour. To establish the formulations, the Design Expert Ver

8.0 software was used; the substitution levels cover a range

from 5% to 30%; the sponge method was used because it

offers better crumb quality. Bread quality was analyzed in

terms of chemical composition, specific bread volume,

width/height ratio of the central slice, crumb structure and

firmness, and sensory analysis. Starch thermal properties

were studied in terms of starch hydration properties. The

incorporation of the flour blend increased protein, lipid,

fiber, ash and myoinositol phosphate contents. The best

RESUMEN

Desarrollar productos innovadores rescatando materias primas ancestrales con alto

valor nutricional es un reto para los investigadores, el objetivo de esta investigación fue

desarrollar panes con alta calidad nutricional mediante la sustitución parcial de harina de

trigo por harina precocidas de amaranto y arroz integral. Para establecer las

formulaciones se utilizó el software Design Expert Ver 8,0, los niveles sustitución cubren

un rango del 5% hasta el 30%, el método esponja se empleó porque ofrece mejor calidad

presenta una relación de fibra soluble/insoluble cercanas a 1:2, lo que presenta la acción

fisiológica más efectiva y presenta un contenido de proteína que podría cubrir el

requerimiento proteico en adultos.

Palabras clave: panificación, amaranto, arroz integral

INTRODUCTION

Wheat bread is a food widely consumed by the population. Wheat flour is used to make

this type of bakery product, but in Ecuador the wheat harvest is not sufficient to meet

the country's needs, so about 98% of wheat is imported. This is used for its gluten

content, which gives the dough resistance and elasticity, leaving behind several cereals

such as corn, rice, oats, etc., but it has a low level of essential amino acids such as lysine

prevent diseases associated with metabolic syndrome such as cardiovascular diseases,

arteriosclerosis and colon cancer. (Marianda, Ponce, & Haros, 2019)..

The benefits from the consumption of precooked brown rice (Oryza sativa L.), due to

its fiber content is interesting, it has a low content of prolamins, low sodium content,

amino acids is 41%, being recommended that this ratio is approximately 36%, being found

that this cereal exceeds the established by FAO. (Salas & Haros, 2016). From a food

safety perspective, brown rice has been recognized by FAO as an important part of the

human diet.

Pseudo cereals are widely used in the diet of the ancient inhabitants of America, for this

reason in Ecuador the Andean crops program of INIAP have developed an improved

amaranth contains lipids between 7 to 8%, of which squalene is a powerful antioxidant

and strengthener of the immune system, it also contains unsaturated fatty acids, such as

linoleic acid, and minerals such as sodium, potassium, calcium, magnesium, copper,

manganese, nickel and iron. (Matias, et al., 2018). It also contains thiamine, riboflavin,

niacin and when germinated it contains vitamin A and C. (Alvarez, Gallagher, Reguera,

& Haros, 2009)For this reason, this seed has achieved a growing interest as a functional

ingredient due to its nutritional and technological properties, especially in baking

processes, and because it is very versatile for processing and industrialization. (Penella,

Wronkowska, Smietana, & Haros, 2013). Because of its characteristic texture (gummy),

amaranth, like quinoa, is more difficult to eat in large quantities, for this reason it is

the framework of other interventions designed to reduce vitamin and mineral

deficiencies to prevent or correct one or more demonstrated nutrient deficiencies in

the population. Many studies have been conducted to improve the nutritional value of

bread by partially replacing wheat flour with other flours; some researchers suggest

adding whole wheat grains, wheat bran, grains of other cereals or pseudocereals such as

amaranth, quinoa, rice to bakery products up to a maximum of 30%. (Pilataxi, 2013)The

use of amaranth often contains anti-nutrients such as phytic acid (myoinositol

(1,2,3,4,5,6)-hexakisphosphate, InsP6) or its salts, phenolic compounds, and trypsin

inhibitors. (D'Amico, Schoenlechner, Tömösközia, & Langó, 2020). Phytic acid has

negative health effects because it inhibits the availability of minerals. (Penella-Sanz, 2013).

Kasapila, & Manani, 2018)or in specific breads without fermentation (Banerji,

Ananthanarayan, & Lele, 2018). The purpose of this research is to develop bread with

higher nutritional value, with good technological and sensory quality.

MATERIALS AND METHODS

Commercial whole wheat flour brand "La Cordillera", the variety used was hard red

spring wheat, precooked amaranth flour brand "Zangur", of the species Amaratus

caudatus, precooked brown rice flour brand "Portilla". The variety used was INIAP 17.

For flour processing according to the methodology of Altamirano, 2017, brown rice

samples are subjected to a process of soaking in water at 60°C for 45 minutes and

model 220 (AOAC 985.35, 2016)and zinc, which were determined by atomic absorption

with Spectra model 220 Fast sequential equipment with zinc lamp (AOAC 985.35, 2005)

and with iron lamp (AOAC , 1999).

Technological characteristics of bread

The technological parameters analyzed were the following: specific bread volume (cm3

/g) by volume measurement (cm3) by seed displacement (volume-meter, Chopin, France)

significant at p < 0.05.

RESULTS

The incorporations of increasing percentages of amaranth flour in the dough

formulations progressively and significantly increased protein, lipid and ash content with

respect to the control sample, as well as variation is also found with increasing brown

performed, showed a significant difference in this parameter with respect to the bread

control, other studies show that despite the higher water absorption of the flour

wheat/amaranth combinations, with a higher water holding capacity of the doughs when

Table 1. Composition of raw materials and blends.

Table 2. Effect of the inclusion of precooked amaranth and brown rice flours on the behavior

behavior of wheat, and when comparing the values obtained with the IAA and ISA of

amaranth, it can be observed that the starch of this pseudocereal absorbs more water.

The ISA indicates the amount of dissolved solids in a fixed amount of water, i.e., it

quantifies the level of polymer destruction when the starch is modified. (Bustos &

Guerrero, 2015)When comparing the behavior of this parameter with wheat flour, it

can be observed that samples 7 (80% wheat, 10% amaranth, 10% brown rice) and 8 (70%

15% rice), 10 (90% wheat, 5% amaranth and 5% brown rice) show values close to the

100% wheat sample. For the AAC (oil absorption capacity), the formulations: 2 (85%

wheat, 15% rice), 4 (70% wheat, 20% amaranth, 10% rice), 7 (80% wheat, 10% amaranth,

10% rice), 9 (70% wheat, 15% amaranth, 15% rice), have the behavior close to that shown

by the 100% wheat mixture, and wheat tends to have a behavior similar to brown rice,

this is due to the variety chosen, INIAP 17, which shows a good hydration of its granules,

this characteristic allows it to be recommended for the preparation of bread. (Cedeño

& Galarza, 2013)in the preparation of bread. The CRA gives us the possibility of obtaining

a quality product, the values closest to wheat are those of sample 2 (80% wheat, 15%

rice), 6 (70% wheat, 30% rice), 8 (70% wheat, 10% amaranth, 20% rice).

Table 3. Effect of inclusion of amaranth and rice precooked flours on bread quality.

amaranth, 10% brown rice), 9 (70% wheat, 15% amaranth, 15% brown rice), Control

(100% wheat), (100% amaranth), (100% brown rice).

The amount of phytates in amaranth was 20 mol / g dry matter, respectively. Similar

values in A. cruentus were reported by Sanz-Penella et al. (2013) and to those reported

by Miranda,K et al. (2019) in contrast to other research, which reported values between

4.8 and 9.4 mol / g in A. cruentus, A. hypochondriacus, and A. hybridus (Lorenz &

Wright, 1984). The inclusion of amaranth flour in bread increased the phytic acid content

to negligible values as shown in Table 1. The decrease of phytate in the bread is probably

due to the longer fermentation time used in this research, since the sponge method was

according to the Board of Directors of the Institute of Medicine, National Food and

Nutrition Academy of Sciences (2005). Consumption of control 100% wheat bread

would provide only 27% or less of the daily requirement in adults, whereas processed

bread could provide almost 50% of the daily requirement for women. The fiber content

of 100% wheat bread is 2.8%, noting an increase in fiber in bread formulations containing

precooked amaranth and brown rice flour by 3.6% to 6%. The iron and zinc content in

the 100% wheat bread is 1.5 (mg/kg) and 1.1 (mg/kg ) respectively, while in the bread

where wheat has been partially substituted with the proposed mixes it reaches values

for iron and zinc of 4.52 (mg/kg) and 1.60 (mg/kg) respectively.

Due to the lack of gluten in the precooked amaranth flour, the specific volume the

The inclusion of precooked amaranth and rice flours produced a significant change in

crumb firmness ranging from 0.90 to 0.87 for 30 % substitution including amaranth and